The World's 50 Best Restaurants list was announced (along with a live feed from the London ceremony) this week, with El Celler de Can Roca in Spain taking the top spot. Only six U.S. restaurants made the list, with most of the winners concentrated in either Europe or the U.K. Critics of the rankings, which are sponsored by S.Pellegrino and Acqua Panna, were quick to point out that the flaws in the list are plenty, including its curious underrepresentation of female chefs, its Eurocentric point of view and the gray area surrounding who, exactly, has been paying for the judges' meals. 

Chipotle is now testing chorizo at 33 locations in Kansas City. If rolled out nationwide, it would be the first new meat available to put in your forearm-sized burrito in years. (The chain added tofu-based sofritas last year.) Supposedly, this chorizo is different from the one that went into testing in New York in 2011; less greasy and partially made with chicken, according to reports. Which brings us to the real question: Why isn't chorizo — one of the more common proteins at Mexican restaurants in L.A. — already a Chipotle option? Oh yeah, Denver. 

Chef Ilan Hall, who won the second season of Top Chef before opening (then closing) Jewish-Glaswegian-inspired The Gorbals downtown, announced he is opening a vegan ramen and pho shop at Grand Central Market. While we're stoked about the increasing number of vegetarian and vegan options at the 100-year-old food court (where falafel joint Madcapra recently opened), we're not sure how well pho and ramen broth made without the rich flavors of their respective meat bones will go over with this city's carnivores. Blasphemy or not, it'll be the first-of-its-kind concept in the city. 

Manhattan Beach's favorite beachy gastropub, Simmzy's, is opening its fourth outpost next month, this time in Venice at the end of Washington Boulevard. With locations in Long Beach and Burbank, this is the first time Simmzy's is entering the Westside.  

In other openings and closings around L.A.: Chef David LeFevre’s anticipated new steakhouse the Arthur J debuted in Manhattan Beach this week; two Momofuku expats opened dining hall Osso in the former One Eyed Gypsy space in the Arts District; and chef Jesse Barber (formerly of Barnyard) is prepping for the opening of his Dudley Market in Venice with a series of weekend pop-up dinners that will give locals a sample of what's to come. 

Tweets o' The Week: 
he wondered as he waited for his third $6 iced coffee.

— Billy Scafuri (@BillyScafuri) June 3


Friday, June 5: A Night of Modern Mexican Cuisine
Three of the world's top-rated Mexican chefs (who are all in town for L.A. Weekly's Tacolandia) will collaborate with chef Ray Garcia and L.A.'s fine-dining taquero Wes Avila (Guerrilla Tacos) on a six-course meal at Garcia's soon-to-be-open downtown restaurant, Broken Spanish. It's the first time all these chefs will be in the same room together. Epic things are bound to happen.

Saturday, June 6: Tacolandia
The Weekly's annual ode to all things taco is curated by Mexican-food sensei Bill Esparza and brings together the best taqueros from L.A., Orange County, Baja and Northern Mexico for a day of pure, unadulterated taco love. The event is sold out, but if you're stuck at home with taco FOMO, follow @laweeklyfood on Twitter for drool-worthy dispatches from the frontline.

Saturday-Sunday, June 6 & 7: Los Angeles Bread Festival
A celebration of the local artisan-bread renaissance, this inaugural festival is a full weekend of everything from “Feel the Churn” — aerobics mixed with hard-core butter-making — to lessons in how to make your own sourdough bread. Is L.A. finally becoming a bread town? We think so, and this festival might prove it. 

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LA Weekly